Thursday, October 15

I'm back home in New England this week; I'm wearing my fleece, enjoying brilliant foliage, and subsisting on a diet of apples and goods baked with apples. Although you can't compare the year-round fresh produce in San Diego with the produce here, when it comes to apples, New England is indisputably #1. Although any apple can be shined on your sleeve and eaten as is, we usually divide them into eating and cooking apples: firm Cortlands for baking pies; soft MacIntosh for apple sauce; crisp Macouns for eating.

(Apples from Pomfret, Connecticut.)

Before I left San Diego, I used some Granny Smith apples I had to make these Old-Fashioned Spiced Apple Streusel Muffins. The sour tang of Granny Smiths contrasts deliciously with sweet raisins, brown sugar, and spices. The beauty of this Granny Smith recipe is that they taste like your grandmother's homey spiced apple streusel muffins but with a youthful jolt of tartness. Pair them with a latte for a San Diego treat, or go New England with a nice, hot cup 'a coffee.

1. Place rack in center of oven and preheat to 375 degrees F. Line a 12-mold regular size muffin pan with paper muffins cups.

2. To make the streusel, combine flour, sugar, cinnamon, and walnuts. Cut cold butter into small pieces. Using your fingertips, rub butter into the mixture until a pebbly texture forms. Refrigerate while making the muffins.

3. For the apples: Put peeled apples in a small bowl, and douse with lemon juice. Toss to coat. In a medium skillet over medium high heat, melt 2 teaspoons butter. Add apples and sprinkle with 1/4 teaspoon apple pie spice. Add raisins. Cook for 3-5 minutes, or until apples are lightly browned and tender. Remove from heat.

5. In a separate bowl, combine melted butter, buttermilk, eggs, and vanilla extract; whisk well. Add to the flour mixture, stirring until just combined. Fold in the cooked apples.

6. Spoon the batter evenly into the into 12 muffin cups. Remove streusel from refrigerator, and sprinkle evenly over the top of the muffins. Bake for 18-20 minutes, or until the tops are golden brown and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Yes, this time of year is amazing when it comes to apple picking this time of year! I love your recipe and will be marking it to test on my oldest... he loves a homemade muffin for his snack at school!

This recipe looks great! I have a whole car full of apples from my weekend in Vermont, so apple recipes are much welcomed right now.

I've been so busy writing for my day job and harvesting and preserving food for the winter that I've neglected my blog terribly. Thanks for reminding me of the community I'm missing. I'll visit again soon...

I'm so jealous... my husband is in CT today and then is going up to MA for the weekend w/ relatives (though I hear that you are having a Nor'Easter back there at the moment!!)Still, it would be nice to experience a bit of chilly weather for once. Your muffins look delicious. Did you happen to pick apples in Julian this year?

Your photo of the apples....be still my heart! Grew up near Greenville aka 'Apple Valley' and miss those right from the orchard apples more than I ever thought. Now live in South Carolina, plenty of quahogs though....

These muffins sound delious. They will be good on a cold morning before I go to school. I love your recipe and will be marking it to test on my oldest... he loves a homemade muffin for his snack at school!